Cook (42 Week August-May)
About The Position
The Cook prepares and cooks a variety of foods in large quantities (200 or more servings) according to planned menus, manufacturer cooking or reheating instructions, standardized recipes, and the Daily Food Production Record. The Cook follows applicable Ohio Administrative Food Code, USDA Child and Adult Care Food Program (CACFP) regulations, Head Start Performance Standards, and the Food Safety and Sanitation Management Process manual. This is a full-time position for 40 hours per week, Monday through Friday, 6:00 a.m. to 2:00 p.m., for 42 weeks of the year from August through May. The Cook follows the daily work schedule, completes assigned cleaning duties, helps receive and store food and supplies, washes dishes as needed, and maintains organized cookware storage. The role also includes safe operation of kitchen equipment, reporting workplace safety concerns to the Lead Cook, participating in a nutrition-related classroom activity with Education Services, completing annual professional development, and assisting with food service and agency projects, workshops, and meetings as assigned.
Requirements
- High school diploma or GED.
- Two years of experience in large-quantity meal preparation is preferred.
Nice To Haves
- Two years of experience in large-quantity meal preparation.
Responsibilities
- Prepare and cook foods in large quantities according to planned menus, manufacturer instructions, and standardized recipes.
- Prepare adequate amounts of food according to the Daily Food Production Record.
- Follow the daily work schedule and complete assigned duties and cleaning tasks.
- Comply with food safety and sanitation procedures, Ohio Administrative Food Code, USDA-CACFP regulations, and Head Start Performance Standards for child nutrition and foodservice operations.
- Assist with receiving and storing incoming food and supplies as needed.
- Perform dishwashing duties as needed.
- Clean and organize storage areas for cookware and related kitchen items.
- Operate large and small kitchen equipment correctly and according to manufacturer instructions.
- Report unsafe workplace conditions or situations to the Lead Cook.
- Assist with and participate in at least one collaborative nutrition-related classroom activity with Education Services.
- Complete 15 professional development contact hours annually.
- Participate in and assist with departmental and agency projects, food service workshops, and department meetings as needed.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
High school or GED
